Marinated pork and preparation method thereof

Abstract

The invention provides marinated pork and a preparation method thereof, and relates to the field of food. Comprising the following steps: S1, to-be-marinated pork is diced, salt water is added for submerging and soaking, then the salt water and the pork are boiled, floating foam is removed, and then the pork is cleaned with hot water and drained; and S2, putting the pork treated in the step S1 into hot water, adding a marinating material bag, salt and soy sauce, performing braising until the pork is thoroughly cooked, taking out the pork, and performing draining or physical extrusion forming to obtain the marinated pork. The five-flavor porridge has the characteristics of five-flavor coordination and rich nutrition, and also has the effects of appetizing, tonifying spleen, nourishing liver, tonifying kidney, soothing the nerves, consolidating body resistance and the like.

Description

Technical Field

[0001] The present invention relates to the field of food, in particular to braised pork and a preparation method thereof. Background Art

[0002] Unprocessed pork is cold, prone to stagnation, and greasy, with a tendency to decline. The key to Chuyilong's braised pork processing lies in how to address these natural weaknesses and maximize their strengths, how to synergize the complementary strengths of animal and plant-based ingredients, and how to integrate the nutritional components and proteins of traditional Chinese medicine, both medicinal and edible, with pork protein and fat to achieve a taste and nutritional advantage that surpasses the typical "roujiamo" (meat sandwich) or steamed bun with salted egg yolk.

[0003] At present, most of the braised pork on the market is braised or boiled to allow the aroma, salt and other ingredients in the marinade to enter the pork, giving the pork different flavors. However, the braising methods, marinade formulas and functions are relatively simple overall without any substantial breakthroughs. They only change the flavor and taste of the pork, but cannot improve the nutritional content of the pork. Sometimes, they can easily stimulate the digestive system and cause side effects such as getting angry. Summary of the Invention

[0004] The invention aims to provide a braised pork which has harmonious five flavors, is rich in nutrition and has the effects of appetizing, strengthening the spleen, nourishing the liver and kidney, calming the mind and strengthening the body.

[0005] Another object of the present invention is to provide a method for preparing braised pork, wherein the nutrients in the braising material package are infiltrated into the pork through braising, thereby enriching the nutrition of the pork.

[0006] The present invention solves the technical problem by adopting the following technical solutions.

[0007] In one aspect, an embodiment of the present invention provides a method for preparing braised pork, comprising the following steps:

[0008] S1, cut the pork to be braised into pieces, add salt water to cover it, soak it, then boil the salt water and pork, remove the foam, then wash the pork with water and drain it;

[0009] S2, putting the pork processed in step S1 into water, adding the marinade bag, salt and soy sauce, stewing until the pork is cooked through, taking out the pork, draining the water or extruding it into shape, and obtaining the marinated pork.

[0010] In some embodiments of the present invention, in step S2, the marinade package includes the following raw materials in parts by weight:

[0011] 20-40 parts of ginger, 1.5-4 parts of cinnamon, 6-9 parts of stir-fried euryale ferox, 10-30 parts of dendrobium officinale, 6-12 parts of mulberry, 10-20 parts of wolfberry, 20-35 parts of scallion, 10-15 parts of yellow mustard, 3-15 parts of desert cistanche (note: all cistanches are desert cistanches), 2-4 parts of cloves, 7-15 parts of fennel, 1.5-2 parts of pepper, 0.5-1.5 parts of processed nutmeg, 3-5 parts of stir-fried fennel, 1-3 parts of angelica dahurica, 1-2 parts of tangerine peel, 3-5 parts of galangal, 0.8-2 parts of tsaoko, 15-20 parts of jujube, and 10-25 parts of kelp.

[0012] In some embodiments of the present invention, the marinade package includes the following raw materials in parts by weight:

[0013] 40 parts of ginger, 4 parts of cinnamon bark, 12 parts of stir-fried euryale ferox seeds, 10 parts of mulberry fruits, 10 parts of wolfberry fruits, 35 parts of scalliones, 15 parts of yellow mustard seeds, 15 parts of cistanches, 4 parts of cloves, 15 parts of fennel, 2 parts of peppers, 1.5 parts of processed nutmegs, 5 parts of stir-fried cumin, 1 part of angelica dahurica, 2 parts of dried tangerine peel, 4 parts of galangal, 1.5 parts of tsaoko, 20 parts of jujubes, and 35 parts of kelp.

[0014] In some embodiments of the present invention, in step S2, the mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is (1500-2500) g: (170-350) g: (25-30) g: (15-25) ml.

[0015] In some embodiments of the present invention, in step S2, the mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is 2500g:350g:30g:25ml.

[0016] In some embodiments of the present invention, in step S1, the pork is washed with water at 80-90°C.

[0017] In some embodiments of the present invention, in step S2, a pressure cooker is used for stewing, the heating time is 50-60 minutes, and then the temperature is naturally lowered for 50-60 minutes.

[0018] In some embodiments of the present invention, in step S1, the soaking time is 1-1.2 hours.

[0019] On the other hand, an embodiment of the present invention provides a braised pork prepared by the above method.

[0020] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0021] The braised pork provided by the present invention is not only delicious and appetizing, but also makes the five flavors more harmonious and nutritious. Not only can the pork taste a little like beef, but it also has similar nutrition to pork and beef. Through the dynamic adjustment of "food and medicine in one, two systems, and dual structures", the internal environment of the human body is affected and changed, that is, the structure and function of the human body are stabilized. Through the braising with the braising material package, the braised pork is more delicious, which can make people who are annoyed with pork eat pork more willing to eat pork, and improve the quality of pork so that it can have the effects of appetizing, strengthening the spleen, nourishing the liver and kidneys, calming the nerves and strengthening the body. In particular, some middle-aged and elderly people and weak children who have the problem of frequent urination at night have the effect of nourishing both food and medicine. DETAILED DESCRIPTION

[0022] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0023] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0024] In one aspect, an embodiment of the present invention provides a braised pork, comprising the following steps:

[0025] S1, cut the pork to be braised into pieces, add salt water to cover it, and soak it for 1-1.2 hours, then boil the salt water and pork, remove the foam, and then wash the pork with 80-90°C water and drain;

[0026] S2, placing the pork treated in step S1 into hot water, adding the marinade bag, salt and soy sauce, and stewing until the pork is cooked through. The pork is removed and drained or extruded to obtain the braised pork. Preferably, stewing is performed in a normal pressure or micro-pressure cooker, with a heating time of 50-60 minutes, followed by natural cooling for 50-60 minutes.

[0027] The marinade package includes the following raw materials by weight:

[0028] 20-40 parts of ginger, 1.5-4 parts of cinnamon, 6-9 parts of stir-fried euryale ferox, 10-30 parts of dendrobium officinale, 6-12 parts of mulberry, 10-20 parts of wolfberry, 20-35 parts of scallion, 10-15 parts of yellow mustard, 3-15 parts of desert cistanche (note: all cistanches are desert cistanches), 2-4 parts of cloves, 7-15 parts of fennel, 1.5-2 parts of pepper, 0.5-1.5 parts of processed nutmeg, 3-5 parts of stir-fried fennel, 1-3 parts of angelica dahurica, 1-2 parts of tangerine peel, 3-5 parts of galangal, 0.8-2 parts of tsaoko, 15-20 parts of jujube, and 10-25 parts of kelp.

[0029] Preferably, the halogen material package comprises the following raw materials in parts by weight:

[0030] 40 parts of ginger, 4 parts of cinnamon bark, 12 parts of stir-fried euryale ferox seeds, 10 parts of mulberry fruits, 10 parts of wolfberry fruits, 35 parts of scalliones, 15 parts of yellow mustard seeds, 15 parts of cistanches, 4 parts of cloves, 15 parts of fennel, 2 parts of peppers, 1.5 parts of processed nutmegs, 5 parts of stir-fried cumin, 1 part of angelica dahurica, 2 parts of dried tangerine peel, 4 parts of galangal, 1.5 parts of tsaoko, 20 parts of jujubes, and 35 parts of kelp.

[0031] The marinade package provided by the present invention contains ingredients such as ginger, aniseed, scallion, cumin, and cloves, each with a rich and unique aroma. During the marinating process, these aromas effectively mask the inherent unpleasant odors, such as fishy and foul odors, of ingredients such as meat. For example, the pungent aroma of ginger, the distinctive fragrance of scallion, the fragrant notes of aniseed and cumin, and the intense aroma of cloves blend together to create a complex and alluring aroma, masking the original unpleasant odors of the ingredients.

[0032] The aromas of various ingredients complement and blend with each other, giving braised foods a unique and rich flavor. The rich and lingering aroma of cinnamon adds a mellow fragrance to the marinade. The distinctive aroma of scallion, the distinct tang of yellow mustard, the warm fragrance of nutmeg, the refreshing aroma of angelica, the unique spiciness of galangal, and the distinctive aroma of tsaoko—all intertwined with the aromas of ginger, scallions, and other ingredients—give the braised food a fragrant and rich flavor.

[0033] Ingredients such as ginger, leek, yellow mustard seeds, tangerine peel, and tsaoko promote gastric acid secretion. Increased gastric acid secretion can enhance appetite, making braised foods more palatable. It also promotes gastrointestinal motility and aids digestion. After consuming braised foods, the stomach and intestines can digest and absorb food more efficiently, reducing the burden on the stomach and intestines and preventing symptoms such as indigestion and bloating.

[0034] On the other hand, the raw materials of the marinade provided by the present invention are both medicinal and edible, and have the effect of tonifying the kidney and strengthening the spleen. The raw materials such as cinnamon, stir-fried gorgon fruit, mulberry fruit, wolfberry fruit, dendrobium officinale, and cistanche deserticola in the formula have medicinal value. During the marinade process, the medicinal ingredients of these raw materials will partially dissolve into the marinade, giving the marinated food certain health benefits. An appropriate amount of cinnamon can not only replenish fire and yang, but also have the effect of guiding fire back to the origin. Gorgon fruit can tonify the kidney and strengthen the spleen and stop diarrhea. Mulberry fruit, wolfberry fruit, and dendrobium officinale can nourish the liver and stomach, benefit the stomach and promote fluid production, and tonify the kidney and strengthen essence. Cistanche deserticola can tonify kidney yang and benefit essence and blood. Long-term consumption of food marinated with this marinade has a certain nourishing and balancing effect on both the congenital kidneys and the acquired spleen and stomach.

[0035] Some ingredients also have other health benefits. For example, Angelica dahurica has the effect of dispelling cold and can add a warming property to the food in the marinade; jujube can replenish qi, nourish blood and calm the mind, making the marinated food delicious while also having a certain nourishing effect.

[0036] Ingredients such as ginger, tsaoko, aniseed, and cloves have certain antibacterial and bactericidal properties. During the braising process, they can inhibit the growth and reproduction of microorganisms such as bacteria and mold, thereby extending the shelf life of the braising food, ensuring food safety, and reducing the risk of food spoilage.

[0037] The mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is (1500-2500) g: (170-350) g: (25-30) g: (15-25) ml. Preferably, the mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is 2500 g: 350 g: 30 g: 25 ml.

[0038] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0039] Example 1

[0040] Prepare the ingredients for the marinade package according to the following ratio: 40 parts of ginger, 4 parts of cinnamon, 9 parts of stir-fried gorgon fruit, 30 parts of dendrobium officinale, 10 parts of mulberry fruit, 10 parts of wolfberry, 35 parts of leek, 15 parts of yellow mustard seed, 15 parts of desert cistanche, 4 parts of cloves, 15 parts of fennel, 2 parts of pepper, 1.5 parts of processed nutmeg, 5 parts of stir-fried fennel, 1 part of angelica dahurica, 2 parts of tangerine peel, 4 parts of galangal, 1.5 parts of tsaoko, 20 parts of jujube, and 35 parts of kelp.

[0041] Prepare the braised meat of this embodiment as follows:

[0042] S1, cut 2500g of pork to be braised into blocks of about 300g, add salt water to cover, and soak for 1 hour, then boil the salt water and pork, remove the foam, and then wash the pork with water above 80°C and drain;

[0043] S2: Place the pork processed in step S1 into water above 80°C, add the marinade bag, salt, and soy sauce, and stew in a micro-pressure cooker for 50 minutes. Then, turn off the heat and simmer for 60 minutes until the pork is cooked through. Remove the pork, drain the water, let it cool, slice it, and serve on a plate to obtain the braised pork. The mass volume ratio of the pork, marinade bag, salt, and soy sauce is 2500g:350g:30g:25ml.

[0044] Example 2

[0045] Prepare the ingredients for the marinade package according to the following ratio: 20 parts of ginger, 1.5 parts of cinnamon, 6 parts of stir-fried gorgon fruit, 10 parts of dendrobium officinale, 6 parts of mulberry fruit, 10 parts of wolfberry, 20 parts of leek, 10 parts of yellow mustard seeds, 3 parts of desert cistanche, 2 parts of cloves, 7 parts of fennel, 1.5 parts of pepper, 0.5 part of processed nutmeg, 3 parts of stir-fried cumin, 1 part of angelica dahurica, 1 part of dried tangerine peel, 3 parts of galangal, 0.8 part of tsaoko, 15 parts of jujube, and 10 parts of kelp.

[0046] Prepare the braised meat of this embodiment as follows:

[0047] S1, cut 2500g of pork to be braised into blocks of about 300g, add salt water to cover, and soak for 1 hour, then boil the salt water and pork, remove the foam, and then wash the pork with water above 80°C and drain;

[0048] S2: Place the pork processed in step S1 into water above 80°C, add the marinade bag, salt, and soy sauce, and stew in a micro-pressure cooker for 50 minutes. Then, turn off the heat and simmer for 60 minutes until the pork is cooked through. Remove the pork, drain the water, let it cool, slice it, and serve on a plate to obtain the braised pork. The mass-to-volume ratio of the pork, marinade bag, salt, and soy sauce is 2500g:250g:25g:25ml.

[0049] Example 3

[0050] Prepare the ingredients for the marinade package according to the following ratio: 300 parts of ginger, 2.5 parts of cinnamon, 7.5 parts of stir-fried gorgon fruit, 20 parts of dendrobium officinale, 10 parts of mulberry fruit, 15 parts of wolfberry, 25 parts of leek, 12.5 parts of yellow mustard seeds, 10 parts of desert cistanche, 3 parts of cloves, 10 parts of fennel, 1.8 parts of pepper, 1 part of processed nutmeg, 4 parts of stir-fried fennel, 2 parts of angelica dahurica, 1.5 parts of tangerine peel, 4 parts of galangal, 1.5 parts of tsaoko, 17.5 parts of jujube, and 20 parts of kelp.

[0051] Prepare the braised meat of this embodiment as follows:

[0052] S1, cut 2500g of pork to be braised into blocks of about 300g, add salt water to cover, and soak for 1 hour, then boil the salt water and pork, remove the foam, and then wash the pork with water above 80°C and drain;

[0053] S2: Place the pork processed in step S1 into water above 80°C, add the marinade packet, salt, and soy sauce, and stew in a micro-pressure cooker for 50 minutes. Then, turn off the heat and simmer for 60 minutes until the pork is cooked through. Remove the pork, drain the water, let it cool, slice it, and serve on a plate to obtain the braised pork. The mass-to-volume ratio of the pork, marinade packet, salt, and soy sauce is 1500g:170g:25g:15ml.

[0054] Example 4

[0055] Prepare the ingredients for the marinade bag using the recipe of Example 1;

[0056] Prepare the braised meat of this embodiment as follows:

[0057] S1, cut 2500g of pork to be braised into blocks of about 300g, add salt water to cover, and soak for 1.2 hours, then boil the salt water and pork, remove the foam, and then wash the pork with water above 80°C and drain;

[0058] S2: Place the pork processed in step S1 into water above 80°C, add the marinade packet, salt, and soy sauce, and stew in a micro-pressure cooker for 60 minutes. Then, turn off the heat and simmer for 60 minutes until the pork is cooked through. Remove the pork, drain the water, let it cool, slice it, and serve on a plate to obtain the braised pork. The mass volume ratio of the pork, marinade packet, salt, and soy sauce is 2500g:200g:25g:15ml.

[0059] Example 5

[0060] According to the recipe of Example 2, the raw materials of the marinade bag were prepared; and according to the preparation method of Example 1, the braised meat of this example was prepared.

[0061] Experimental example

[0062] Fifty volunteers aged 20-40 years with normal taste and smell and no disease were randomly selected and divided into 5 groups, 10 people in each group. They tasted the braised meat of Examples 1-5 and scored the color, saltiness, smell, taste, etc. of the braised meat. The maximum and minimum values ​​of each score were removed, and the average score was calculated. The results are shown in Table 1.

[0063] The scoring criteria are:

[0064] The color is scored on a scale of 0-10, where 0 represents the natural color of the meat or black, meaning it is uncolored or burnt black. The higher the score, the closer it is to brown.

[0065] Saltiness is rated on a scale of 0-10, with no saltiness or excessive saltiness being 0, and the higher the score, the more the saltiness suits one's taste.

[0066] The smell is scored from 0 to 10, with 0 being a clear pungent smell, and the higher the score, the easier it is for consumers to accept;

[0067] The taste is rated on a scale of 0-10. If the meat is muddy or irregular in shape, or too soft, it gets 0 points; if it is too hard and cannot be chewed normally, it gets 0 points. The higher the score, the more appropriate the softness and the easier it is for the eater to accept.

[0068] Table 1

[0069] Color salty odor Taste Example 1 9.3 8.6 9.3 9.2 Example 2 9.4 8.9 8.9 8.9 Example 3 9.1 9.2 9.2 9.3 Example 4 9.3 9.4 9.4 9.1 Example 5 9.2 9.1 9.1 8.8

[0070] It can be concluded from Table 1 that the braised pork provided by the embodiment of the present invention has uniform color, delicious taste, appropriate saltiness, and moderate soft and tender texture, which meets the taste of most people.

[0071] In summary, the braised pork provided by the embodiment of the present invention is not only delicious and appetizing, but also makes the five flavors more harmonious and nutritious. The braised pork not only tastes like beef, but also has the nutrition of pork and beef. Through the dynamic adjustment of "food and medicine in one, two systems, and dual structures", the internal environment of the human body is affected and changed, that is, the structure and function of the human body are stabilized. Through the braising with the braising material package, the braised pork is more delicious, which can make people who are annoyed with pork become able to eat pork, and improve the quality of pork so that it can have the effects of appetizing, strengthening the spleen, nourishing the liver and kidneys, and calming the mind and strengthening the body. In particular, some middle-aged and elderly people and weak children who have the problem of frequent urination at night have the effect of nourishing both food and medicine.

[0072] The embodiments described above are some, but not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are also within the scope of protection of the present invention.

Claims

1. A method for preparing braised pork, characterized in that: The following steps are involved: S1, cut the pork to be braised into pieces, add room temperature salt water to cover it, soak it, then boil the salt water and pork, remove the foam, then wash the pork with water and drain it; S2, putting the pork processed in step S1 into water above 80°C, adding a special marinade bag, salt and soy sauce, and stewing until the pork is cooked through, taking out the pork, draining the water or physically extruding it into a mold to obtain the marinated pork.

2. The method for preparing braised pork according to claim 1, wherein: In step S2, the marinade package includes the following raw materials in parts by weight: 20-40 parts of ginger, 1.5-4 parts of cinnamon, 6-9 parts of stir-fried euryale ferox, 10-30 parts of dendrobium officinale, 6-12 parts of mulberry, 10-20 parts of wolfberry, 20-35 parts of scallion, 10-15 parts of yellow mustard, 3-15 parts of desert cistanche, 2-4 parts of cloves, 7-15 parts of fennel, 1.5-2 parts of pepper, 0.5-1.5 parts of processed nutmeg, 3-5 parts of stir-fried cumin, 1-3 parts of angelica dahurica, 1-2 parts of dried tangerine peel, 3-5 parts of galangal, 0.8-2 parts of tsaoko, 15-20 parts of jujube, and 10-35 parts of kelp.

3. The method for preparing braised pork according to claim 2, wherein: The halogen material package includes the following raw materials in parts by weight: 40 parts of ginger, 4 parts of cinnamon bark, 9 parts of stir-fried euryale ferox seeds, 30 parts of dendrobium officinale, 10 parts of mulberry fruits, 10 parts of wolfberry fruits, 35 parts of scalliones, 15 parts of yellow mustard seeds, 15 parts of cistanches, 4 parts of cloves, 15 parts of fennel, 2 parts of peppers, 1.5 parts of processed nutmegs, 5 parts of stir-fried cumin, 1 part of the angelica dahurica, 2 parts of dried tangerine peel, 4 parts of galangal, 1.5 parts of tsaoko, 20 parts of jujubes, and 35 parts of kelp.

4. The method for preparing braised pork according to claim 2, wherein: In step S2, the mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is (1500-2500) g: (170-350) g: (25-30) g: (15-25) ml.

5. The method for preparing braised pork according to claim 2, wherein: In step S2, the mass volume ratio of the pork, the marinade bag, the salt and the soy sauce is 2500g:350g:30g:25ml.

6. The method for preparing braised pork according to claim 1, wherein: In step S1, the pork is washed with water at 80-90°C.

7. The method for preparing braised pork according to claim 1, wherein: In step S2, stewing is performed in a normal pressure cooker or a micro-pressure cooker, the heating time is 50-60 minutes, and then the temperature is naturally lowered for 50-60 minutes.

8. The method for preparing braised pork according to claim 1, wherein: In step S1, the soaking time is 1-1.2 hours.

9. A braised pork, characterized in that: Prepared by the method according to any one of claims 1 to 8.